Pelmeni
Small dumplings of unleavened dough with chopped meat and onion, boiled in broth.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a stiff dough from the flour, eggs, iced water and salt and work it fifteen minutes.
Wrap it in film and refrigerate it forty minutes.
Chop the meat by hand or put it through a coarse plate, and mix it with the grated onion, salt and pepper.
Work the crushed ice into the filling and chill it twenty minutes.
Roll the dough a millimetre thick and cut six-centimetre rounds.
Put a teaspoon of filling on each round, fold it into a half-moon, seal it and join the ends into a ring.
Boil them in salted broth with bay for four minutes after they surface, and serve with butter and soured cream.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Eugene Kim @ Flickr · CC BY 2.0